Olive oil brings a hint of fruitiness to this easy fig almond olive oil cake that's ready in under an hour.
I have to admit, I’m not much of a cake maker. You won’t find me baking or frosting a multi-layered behemoth very often.
The cakes I prefer to bake are far simpler. I’m talking about rustic cakes, the kind you don’t need to break out the stand mixer for or dirty every bowl in your kitchen, the kind that goes well with a cup of tea in the afternoon or even better for breakfast the following day.
This almond olive oil cake is one of those laid-back cakes, a one bowl affair that goes from counter to oven in less than fifteen minutes and from there to a cooling rack in about 30. So for less than an hour’s worth of time invested, you’re rewarded with a wonderful snacking cake with a dense but tender crumb and the rich flavor of olive oil.
It’s a plain cake at its core, rich like a pound cake but not as heavy, easy like a quick bread but more presentable. Almond flour and olive oil keep the cake satisfyingly soft and tender and along with a few fresh figs give it a distinct Mediterranean feel.
Using olive oil instead of butter or another kind of oil gives the cake a subtle but complex flavor that’s fruity and peppery and really quite nice when paired with sweet figs. The figs are layered on top of the cake before going into the oven and get nice and soft, sinking slightly into the almond batter as they bake.
Out of the oven the cake is enticingly golden brown around the edges and glistening with jammy figs. I usually eat mine plain but you could also serve it with a drizzle of honey across the top or a dollop of yogurt or coconut cream on the side if you’d like.
Enjoy!
Gluten-Free Fig Almond Olive Oil Cake (Paleo)
Olive oil brings a hint of fruitiness to this easy fig almond olive oil cake that's ready in under an hour.
Ingredients
- 2 Tablespoons/30ml fresh lemon juice
- The zest of 1 small or half a large lemon
- ¼ cup/84g honey
- ¼ cup/60ml extra virgin olive oil
- 2 large eggs
- A pinch of salt
- 1 ½ cups/168g fine almond flour
- 1 ½ tsp grain-free baking powder
- 8-10 fresh figs, sliced
Instructions
- Heat the oven to 350° F. Grease an 8-inch cake pan and line the bottom with parchment paper.
- In a large bowl whisk together the lemon juice, lemon zest, honey, olive oil, eggs and salt. Add the almond flour and baking powder; whisk again until combined.
- Pour the batter into the prepared pan and top with fig slices. Bake for about 35 minutes, until the top is golden and center is set. Transfer the cake to a rack and let cool.
- Run a knife around the edge of the pan, invert cake onto a cooling rack and let cool completely.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 47mgSodium: 127mgCarbohydrates: 27gFiber: 5gSugar: 20gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
(Disclosure: This post contains affiliate links. Find out what that means for you here.)
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Lisha Mansukhani says
Made it and it turned out great. What's nice is that it's rustic but also mature and so works as dessert and also to serve at tea. Mine didn't rise as a cake would so I'd call mine a torte which is fine. I didn't have fresh figs (not in season here in Bombay-India now) but added dollops of a whole fig preserve while baking and it was great. I'll admit the fig texture + slight sharpness may not be a popular taste but it definitely is evolved. Thank you!
Margo says
This makes a perfect small cake and is a delight! With no fresh figs, and after the cake cooled, I spread a thin *glaze* of store bought Fig Butter on top and nestled some sliced almonds around the top edge for a little crunch. Delectable AND gorgeous!
Margo says
I made this cake and it is a delight! Fresh figs were not available, so, after the cake cooled, I spread a thin *glaze* of store bought fig butter on top and nestled some sliced almonds around the top edge for a little crunch. Gorgeous AND delectable!
Ksenija says
Hi, can you substitute almond flour with spelt or any other flour?
Thank you!
Sylvie says
Unfortunately no, you need it for both texture and flavor here.
Carol says
Hi Sylvie,
This recipe sounds delicious and I want to make it this week? How far in advance can you make it before serving it? Also, can you use local raw honey that is not creamed? What type of olive oil do you recommend for this recipe? I use unfiltered cold pressed olive oil and wondered if this would work in this cake.
Thanks!
Sylvie says
Hi Carol, I would make it the same day you plan on serving it as the texture will change and become denser if you make it a day in advance. Any honey will work and I would recommend an extra-virgin olive oil with a mild fruity flavor, unfiltered and cold-pressed is always best! Hope that helps!
Heather Jannsen says
I've been baking GF for 10+ years, and now SCD for two months - this recipe is a keeper! Thank you for providing comfort for those of us with tummy troubles.
Tina Miller says
I made this tonight! The batter was delicious (raw eggs be damned!) and it smelled amazing while in the oven. I chose to make it like an upside-down cake. My advice: don't. Lol. It doesn't look quite right. But the flavor is spot-on! I'll make this again, the right way next time!
Sophie says
Can you substitute figs for another fruit like raspberries or blackberries?
Sylvie says
Blackberries would probably work as a substitute but raspberries might not retain their shape and would possibly be too juicy here so I would't recommend that. Hope that helps, let me know how it goes if you try it!
Sofia Mesa says
Can I replace the eggs with flaxseed eggs (flax+water)? Or do you think real eggs are necessary?
Thanks
Sylvie says
Unfortunately, yes in this case they are necessary to give the cake lift and body, without eggs it would be quite dense and flat.
Suzanne says
Just made this and it's amazing! And I'm not much of a baker. Also, I'm new on the gluten-free diet but this gives me hope. thanks!
Sylvie says
Wonderful, glad to hear that you enjoyed it!